For the dry rub:
4 Tbsp. Kosher salt
2 Tbsp. brown sugar
1 Tbsp. mustard seeds
1 Tbsp. mustard powder
1 tsp. ground cumin
1 tsp. cayenne pepper
1 tsp. ground fennel
Combine all spices with salt and brown sugar and blend well by hand
Reserve 2 Tbsp. of the rub for the sauce.
2 racks Pork ribs
Rub the pork ribs with the dry rub and refrigerate overnight.
Roast the ribs in a pre heated 350 degree oven until brown and well caramelized or grill until well caramelized
2 qts. beer
2 cups red onions, sliced
2 Tbsp. garlic, chopped
10 ea. anchovies filets
2 Tbsp. dry rub (see recipe)
Salt as needed
In a large skillet heat the olive oil until shimmering
Add the red onions and season lightly with kosher salt.
Cook the red onions, stirring often, over medium heat until well caramelized.
Add the chopped garlic to the pan along with the anchovies and cook briefly.
Add the 2 Tbsp. of dry rub to the pan and stir in well
Deglaze the pan with beer
Place the grilled ribs in a large baking pan and cover with the sauce adding a little water if necessary.
Cover the pan with foil and place in a 350 degree oven for 1 –2 hours or until ribs are cooked to your liking
Remove the ribs from the pan and re-crisp in broiler. Oven or fryer
Pour the cooking liquid into a pot and bring to a simmer.
Stir in ½ cup honey and reduce to a glaze.
Dip the crispy ribs in the sauce and enjoy